Vegan Zucchini Pineapple Muffins - cooking recipe

Ingredients

2 1/2 cups whole wheat flour
2 cups unbleached white flour
3/4 cup sugar
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon cinnamon
1/2 tablespoon ground ginger
1 1/2 teaspoons salt
1 cup shredded coconut
2 cups applesauce
1 (20 ounce) can crushed pineapple, drained
1 1/4 cups mashed bananas or 2 medium bananas
3 cups shredded zucchini
1/2 tablespoon vanilla extract
3/4 cup chopped walnuts (optional)
3/4 cup golden raisin (optional)

Preparation

Preheat oven to 325 degrees.
Prepare muffin pans with preferred method.
In a large mixing bowl, combine the flour, sugar, baking powder and soda, cinnamon, ginger, and salt.
In a separate bowl, mix apple sauce, pineapple, banana, and vanilla extract.
Create a well in the dry ingredients and add the pineapple mixture until well incorporated. Add the zucchini, walnuts,raisins, and coconut. Mix well.
Fill each muffin cup about 2/3 full. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.